The Best Ever Super Moist Gluten Free Banana Bread
Try this The Best Ever Super Moist Gluten Free Banana Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons milk
- 1 teaspoon baking powder
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup butter (1 stick) softened
- 2 cups bob's red mill gluten free flour
- 4-5 very ripe bananas mashed
- 1/2-1 cup chocolate chips ( i used 1 cup)
- Carbohydrate 2.18551062400794 g
- Cholesterol 93.5177083325049 mg
- Fat 35.0038774998177 g
- Fiber 0.000552083333333333 g
- Protein 1.8345002076478 g
- Saturated Fat 22.1572558332198 g
- Serving Size 1 1 Serving (96g)
- Sodium 3777.77955167073 mg
- Sugar 2.18495854067461 g
- Trans Fat 2.44934616665735 g
- Calories 325 calories
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in eggs, milk, vanilla, and mashed bananas until well blended. Stir banana mixture and chocolate chips into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for at least minutes, then turn out onto a wire rack. Slice and serve warm!
